I'm happy to hear there are other home brewers who appreciate the benefits of dry yeast like I do. I've used both liquid and dry yeast, and I have a hard time telling the differnce in the final product.
There is this funny bias among some brewers and a lot of brew shop staff that liquid is always better. Everytime I ask my LHBS why I should use a particular liquid yeast for a specific brew, their answer is unfailingly "Because it will have a more authentic flavor". Really? When you're making some crazy hybrid American Amber Ale, what exactly does authentic mean?
I've mentioned this before on this board, but Great Lakes Brewery produces their impressive variety of beers using only 3 types of yeast. They have a single yeast strain for their lagers, a different one for their ales, and a third for their Belgian ales. Sure, their yeast probably started out as a liquid culture, but the point is that a good all-purpose ale yeast is sufficient to produce great ales of nearly any variety and the same is true of lagers. And yet, a lot of home brewers would say you should never use the same yeast strain on your American Pale Ale that you would on an English Pale Ale. The real appeal of liquid yeast to these guys is the many varieties it comes in - but I doubt most of these varieties (other than Hefe's and Belgians) make a perceptible differnce in the final product, especially given the many environmental variables during fermentation.
With all the information out there about liquid yeasts, it would be good to see someone produce some in-depth comparisons of dry yeasts.